HAPPY NEW YEAR! Oh, sorry. Did we just say that too loudly? Feeling a little sensitive to sound and light? Perhaps feeling a little unpleasant in general? If you spent last night celebrating the end of 2014 and the beginning of 2015 by imbibing on a few libations here and there, then you, my friend, are most likely suffering from a hangover.
As the year winds down, we'd like to thank all of our readers for taking time to ask questions about food. We appreciate being a trusted source of reliable information! We'd also like to thank all the food system experts we work with for providing their thoughts and expertise throughout the year.
Are organic eggs and brown eggs safe from Salmonella? Can you pasteurize fresh eggs in the microwave? Best Food Facts cracks these and other common egg myths.
Recently, the ingredient propylene glycol has been in the news. We learned about this ingredient from Dr. Sean O'Keefe in a previous Best Food Facts post. Dr. O'Keefe said proplyene glycol is a colorless liquid that posesses a slight sweet taste. It's not antifreeze. Propylene glycol is classified by the FDA as GRAS, generally regarded as safe. Since propylene glycol is a GRAS compound, it is safe to use in foods.
We had some more questions about propylene glycol, so we reached out to Dr. O'Keefe for more information.
The choice between organic and conventional foods has always been a hot topic for individuals striving to live a healthy lifestyle. One limiting factor for some is the cost of organic food, and Best Food Facts recently received a question on whether organic food is worth the extra cost. We let our experts weigh in. Many of us choose organic foods because they are nutritious and delicious, but whether they're healthier than conventionally-grown foods is a matter of debate. Certainly there's much to explore, so we sought out the professional opinions of several experts to get the whole story.
A recent blog post mentioned that a common wheat harvest protocol in the United States is to drench the wheat fields with Roundup® several days before the combine harvesters work through the fields as the practice allows for an earlier, easier and bigger harvest. Best Food Facts wanted to know if this practice is really happening, and if so, why? Does this mean wheat is toxic?
To answer this question, we reached out to Brett Carver, PhD, Wheat Breeding & Genetics, Regents Professor and Wheat Genetics Chair in Agriculture, Oklahoma State University; Angela Post, PhD, Weed Science Extension, Assistant Professor, Oklahoma State University; and Jeff Edwards, PhD, Small Grains Extension, Warth Distinguished Professor of Agronomy, Oklahoma State University.
Do hormones in milk, meat and eggs cause early puberty?
There is conversation aplenty about GMOs. In fact, there is so much talk of GMOs and GM foods that you may find it surprising to know there are only nine GM crops commercially available in the United States.
Are you trying to avoid processed foods? Best Food Facts nutrition adviser Carolyn O'Neil explains why the term 'processed' doesn't necessarily mean 'unhealthy.'
Gluten-free diets can be beneficial for some people - but are they right for everyone? Experts say those who are gluten-sensitive or with Celiac disease should avoid gluten, but otherwise, evidence does not support avoiding gluten for a healthier lifestyle.
After a morning of tasting Napa Valley wines and a lunch made more enjoyable with the pairing of wines, the afternoon of the second day of the Best Food Facts TASTE: Unearthing the Art and Science of Food Blogger Tour was dedicated to a deeper appreciation of the science of food and wine.
What a thrill to set out after breakfast for Napa Valley on day two of the Best Food Facts TASTE: Unearthing the Art and Science of Food Blogger Tour. Heralded as one of the best wine-growing regions of the world, Napa Valley is a patchwork of more than 400 premier wineries – some big, some small - each with their own farm philosophy and individual style.
You’ve gotten the skinny from us on Best Food Facts’ adventure in California with seven of our foodie friends on TASTE Tour: Unearthing the Art and Science of Food Blogger Tour. We checked in with Sheila from Eat 2gather to get the inside scoop on her favorite parts of the tour and what she learned.
At the Robert Mondavi Institute, we met up with Sue Langstaff, owner of Applied Sensory, LLC, and member of the UC Davis Olive Oil Taste Panel and the UC Cooperative Extension Sonoma County Olive Oil Taste Panel. Langstaff taught us about the science behind the sensory experience of tasting olive oil. She also cleared up a few slippery myths about this beloved oil.
At the Robert Mondavi Institute, we had a super sweet time learning about (and tasting) honey and chatting with Amina Harris, Executive Director of the Honey and Pollination Center at the Robert Mondavi Institute of Wine and Food Science at UC Davis. And, now, we are bringing some of that sweetness to you by sharing what we learned in the form of four not-so-sweet honey myths.